Jeff S. Recipe Reviews (Pg. 1) - Allrecipes.com (15436555)

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German Potato Cheese Soup

Reviewed: Mar. 5, 2012
I found the original recipe to produce a satisfying, but somewhat crude, overly thick result - and I actually left out the velveeta and flakes. I find you can produce a much more impressive and complex soup by easing back to a thinner consistency sans flakes and ditching the velveeta for asiago. Between cheese and mayo you will get all the thickness a soup really needs. I tried adding some rosemary and bay leaves to the broth , which adds a very earthy and vivid ambiance to the odor. It is necessary to remove the bay leaves at the end of the boil though, or all the cheese will congeal on them when you add it in to melt. Dijon mustard also made a nice addition to thicken and flavor.
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Chicken Tequila Fettuccini

Reviewed: Mar. 5, 2012
Excellent recipe, but I would consider it as written just to be a good template - it's result is good, but has a lot of "negative space" that you can fill out. I haven't tampered with the ratios of pre-existing ingredients, but after some effort experimenting with this one, I came around to adding sliced bananas and diced ginger root to the paste saute with garlic, jals, ect., and chopped tarragon into the final mixture at the same time you recombine everything else with the cream. The bananas add a lush sweetness and golden-blonde hue and will dissolve to a great degree if not entirely during the cream boil, and the ginger accentuates the zesty/spicy aspect without being too obvious in the mix. I've tried a few different approaches to rounding out the flavor of this dish, and as a big fan of Thai and Indian cooking, these additions have made up my favorite variation so far. Aging my jalapenos to their orange-red blush developed also helped their spiciness prevail through all the cream in the dish and leave a pleasant radiant tingle in the aftertaste.
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